Fish stew is a common delicacy on the family table, but how to make a pot of fish soup with fragrant, tender meat and no fishy smell is often a headache for cooking enthusiasts. In fact, the secret of fish stew lies not only in the freshness of the fish and the skill of stewing, but also in the choice and use of spices.
Today we detail four spices that are extremely important for fish stew: ginger, star anise, perilla seeds, and white cardamom. After understanding their characteristics and functions, you will find that no matter what kind of fish you stew, you only need to use these spices, especially 2 white cardamoms, to immediately make your fish soup fragrant, tender, delicious and fishy.
Good ginger: an expert in removing the smell and increasing the fragrance
Ginger, also known as galangal, is a common spice and seasoning. Its unique spicy flavor plays a dual role in removing the smell and enhancing the flavor of the fish stew. Due to its living environment and physiological characteristics, fish itself often has a certain fishy smell, and good ginger can effectively cover and remove this fishy smell, and at the same time enhance the aroma of fish meat.
Specifically, a fish can achieve the desired effect by using 2 grams of ginger. Slicing or crushing ginger and putting it in a simmered fish soup can make the fish taste more delicious and the soup richer. Ginger not only removes the fishy smell of fish, but also adds layers to the soup and makes the whole pot of fish soup more appealing.
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Star anise: an all-purpose seasoning that enhances fragrance and removes fishiness
Star anise, also known as anise, is one of the spices commonly used in stewed dishes. The aroma of star anise is rich and unique, with a strong flavoring and deodorizing effect. For fish stew, star anise not only masks the fishy smell, but also makes the taste of the fish richer.
When using star anise, a fish needs about 3 grams. Stewing star anise with fish not only gives the soup a fragrant aroma, but also adds flavor to the fish. It is worth noting that star anise has a strong flavor and should be used in moderation so as not to mask the umami flavor of the fish itself.
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Perilla seeds: The secret weapon to remove odors and increase flavor
Perilla seeds are the seeds of the perilla plant that have a unique flavor and rich nutritional value. In fish stew, perilla seeds can play a role in removing odors and enhancing flavor. The aroma of perilla seeds can well mask the fishy smell unique to fish, making the fish soup more fragrant and pleasant.
In terms of specific dosage, 1 gram of perilla seeds is sufficient for a fish. Mash the perilla seeds and put them in the fish broth to quickly release their flavor and make the soup more fragrant. The use of perilla seeds not only enhances the aroma of the fish soup, but also increases its nutritional value, making it an indispensable secret weapon when stewing fish.
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White cardamom: the spicy finishing touch to the fish
White cardamom, or white cardamom, is an extremely important spice for fish stews. White cardamom has a spicy flavor that effectively removes fishy and odors, and is the finishing touch when stewing fish. The unique and long-lasting aroma of white kom adds a touch of flavor to the fish soup and makes it even more enticing.
Use 2 white cardamom for one fish to achieve the desired effect. Gently crushing the white cardamom and putting it in the fish broth will make the fish more tender and the soup more delicious. White cardamom can not only remove the fishy smell of fish, but also enrich the aroma of fish soup, and is one of the indispensable spices when stewing fish.
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To sum up, ginger, star anise, perilla seeds, and white cardamom are the four indispensable spices when stewing fish. Each of them has its own characteristics and can work together to enhance the aroma and taste of the fish soup. In particular, the spicy aroma of white cardamom can effectively remove fishy smells and odors, making the fish soup more delicious and attractive.
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So, when stewing fish, try adding these four spices, especially 2 white cardamom. You will find that the aroma and taste of the fish soup will be significantly improved, which will make people feel appetizing when they smell it, and they will have an endless aftertaste after tasting it. Whether it's a home-cooked fish stew or a feast, these spices will make your fish soup perfect.
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